Frozen Yogurt Case Study

Consumers are increasingly skipping breakfast and morning food sales are on the decline. Yogurt tastes are changing as well, with many consumers opting for Greek yogurt as opposed to regular yogurt. GIS was greatly impacted by these changes in consumer preferences and saw US cereal sales drop 3% from 2017 to 2016 while US yogurt sales dropped 18% year-over-year. In July of 2017, GIS introduced a new French Style yogurt brand to appeal to changing consumer tastes and increase yogurt sales. One positive for the industry is that consumers are snacking more often. Consumers want convenient filling foods that fit in with their busy lifestyles. The packaged food industry can take advantage of this growth capitalize on the growing popularity of quick meals and nutritious snacks. Snacks comprise 21% of GIS’s total net sales and this is expected to continue to grow as GIS introduces more healthy options. Another concern is aging populations in the developed world. As consumers age, their dietary needs change. Older populations move away from many foods products with high levels of sugar and fat in favor of more nutritional products. There is slow population growth with birth rates below the replacement level in many developed nations. This decline in new consumers is a problem for the industry as they can no longer rely on consumer growth

Frozen yogurt’s popularity has skyrocketed over the years, making it very well known to the public, maybe even more liked than another popular product. Ice cream isn’t the same as frozen yogurt and it just doesn’t receive as much love. There are also many benefits to eating frozen yogurt. Plus it just tastes so rich and creamy while ice cream is somewhat harder and not as good as frozen yogurt. More people are eating the swirly goodness of frozen yogurt because of the better health benefits, lactose intolerance benefits, and the fact that there are more fun frozen yogurt parlors to go to.

Natureview has succeeded in the natural foods channel over the usage of sales brokers that send its yogurt to natural food stores. Nature View has prospered by apprehending 25% of the natural food market. To cement the success, the company has planned to raise the sales of its 8 grain and 32-ounce portions and to create apportion diversity by introducing the children multi-pack.

SAMU specifically focuses on the consumer base of MacEwan University located in Edmonton, Alberta. SAMU needs to consider that they have a widespread geographical segmentation of their consumer base. They must know that they are not just catering to the students that attend classes on campus but they must also focus their attention on the needs of their online students. This widespread geographical segmentation of its consumers creates unique challenges and advantages for SAMU.

In the 1800s, the ice conveyance industry detonated. Organizations started collecting blocks of ice from frozen waterways and transporting ice to homes at reasonable costs. In the meantime, the innovation for hand-cranked dessert creators propelled, making it far simpler to scoop sundaes at home.

Given that the goal is to grow Natureview’s revenues to $20 million, I believe that Option 1 is the best choice. Eight-ounce cups represent 74 percent of the dollar share of the yogurt market and offer substantial revenue potential. Admittedly, this will be a competitive category, but this size is typically located at eye-level as compared to 32-oz. containers which usually occupy the bottom “well”. Additionally, by entering supermarkets Natureview has the potential to see success like Silk Soymilk and Amy’s Organic Foods who experienced an increase in revenues by over 200 percent in two years. Due to the extremely high projected costs for advertising, SG&A, I doubt that Natureview will see a significant profit in the first year; however,

Full Fat Yogurt- yes you read right “full fat” yogurt helps reduce cholesterol. The probiotic bacteria found in yogurt helps improve the gastrointestinal function or GI function in the body. Having a healthy GI or gut may help protect against leptin resistance the number one hormonal cause of obesity. Along with that benefit full fat yogurt has also been shown to reduce the risk of diabetes over time as opposed to low fat yogurt. These benefits in conjunction help properly regulate blood cholesterol levels in the body. Besides, low fat yogurt is loaded with sugar, those who wish to keep their sugar levels and weight in check should avoid low fat yogurt and replace it with full fat yogurt. Even scientists who are yet to be convinced on the health

An interior project called Gelatoria is being developed. To make this successful, it is important to become familiar with the industry not just by knowing the components and ingredients of product but also through familiarity with other factors correlated with the success and survivability in the market. The typical gelato shops in Italy are characterized by its unique atmosphere imitating the European lifestyle. Its homemade frozen desserts are the center of attraction not only for adults but for all consumers of all ages. Gelato is indeed popular in Italy as it is enjoyed by all kinds of consumers (D’amico, Nevstrueva, Guan, Gon, Annini, and Yang 8). This paper aims to provide a discussion of the cultural, economical and social factors that affect the industry of gelato, ice cream, yogurt and other frozen desserts. These factors will provide a deeper understanding why certain products become successful in specific regions and how culturally diverse products could be introduced to other nations.

We are present in 18 countries across Europe with our biggest markets in France and the UK and in growing advertising markets such as Turkey and Switzerland.

A diet low in sugar but not in carbs might sound easy. There are obvious foods that you need to avoid, such as sugar and syrup.

On average each store generates an estimated £1.3 million in revenue on a yearly basis, a gross margin of 45% and an operating profit of 20%. It is highly evident that there is stagnant growth possibly due to changes in supply and demand of ice cream products and consumer buying behaviour. These results could however be improved by expanding into emerging markets, increasing brand awareness of Frost Gelato’s ‘take home’ products, the caffe, the events and catering business, including recruiting knowledgeable staff to deliver an excellent customer service to enhance the overall experience. Essentially this will help to augment brand salience amongst its target market.

In the last five years since 2009, the market size of ice cream in Singapore has grown by 26.8% to become $137.5 SGD million at 2014. It has grown at an average rate of 5.36% annually in the last 5 years, and it is expected to grow at an average rate of 2.3% annually in the next 5 years, until 2019 to reach a calculated value of $152.43 SGD million. (Refer to Appendix A) The major industry players of ice cream are Magnum, Haagen Dazs, F&N Magnolia, Ben & Jerry’s and King’s. The total brand share that the 5 major industry players possess is 63.2% as at 2014. (Refer to Appendix B)

Basic sorts of business sector division are geographic and demographic. So we chose to partition the business sector as per districts, dispatching is going to occur in UK, at same time for that organization effectively designated to diverse deals furthermore circulation operators in distinctive zone. We additionally change the item plan as indicated by the atmosphere and state of distinctive locales.

Abstract – Yogurt is a product of lactic acid and lactose. In order to produce yogurt, milk is pasteurized (at 45 degrees Celsius) and the inoculum is added followed by incubation. Over a period of 7 days, yoghurt fermentation was attempted using lactobacillus cultures. A liter of milk was supplied and plain yoghurt was used as a starter culture as it contains the necessary bacteria to ferment lactose and produce lactic acid. The milk was added to a flask: then boiled, cooled and inoculated. The milk was incubated for a week and all the while the milk was tested for changes in pH, density, mass and physical changes. The values obtained were then used to determine the growth kinetics of Lactobacillus bulgaricus.

We have segmented our markets by living arrangements (dormitories or off-campus), year of study and by country of origin. Our research showed that students living in dormitories that are going out of province for their summer vacation in first and second year are our most attractive markets. Some of these students remain attractive in later years as secondary targets. Figure 8 illustrates our target markets by year of study and place of domicile.